Easy Marshmallow Fondant
IntroductionA stiff pastry decorating sugar that can be rolled out to cover cakes or cut into shapes to cover and decorate. A stiff pastry decorating sugar that can be rolled out to cover cakes or cut into shapes to cover and decorate.
- Mini Marshmallow, 8 oz (1/2 of a typical bag)
- Confectioner's Sugar, 4 cups (1 lb)
- Water, hot, 2 tbsp
- Food coloring, optional
- Shortening, quarter cup (used for lining bowls)
Using a greased rolling pin or a granite or plastic roller will help with covering full cakes. Once you have it rolled out, transfer it onto the pin and then onto the cake. If you've never worked with fondant before, trim the fondant at the bottom, and then tuck in the small amount of excess at the bottom of the cake. But, remember to use a light coast of buttercream to adhere the fondant. It's also possible (and my preferred way for cupcakes) to cut out shapes once the fondant is rolled out.
To attach fondant to itself, use a small drop of water. You may want to score where you are attaching it the way you score clay.
Not all of the shortening has to be used, but I put in here just to be sure- always best to slightly overestimate calories, right?
In the minute or so the marshmallows are melting, line a mixing bowl with the shortening too. When the mixture is all melted, put in the mixing bowl and start using the dough hook. Add the 2 tablespoons of hot water. If you want all of the fondant one color, you can put food coloring in now. Mix in the sugar 1 cup at a time.
After a little bit, it may become hard to use the dough hook, and due to the marshmallow cooling, it might become harder to mix in the sugar. In such a case, knead the fondant as if it were dough. To use the fondant, roll out like you were to roll out dough (use powdered sugar for dusting).
Serving Size: Serving size on here is 1/100 of recipe, or about half an ounce. This is my typical amount to cover a mini cupcake.
Number of Servings: 100
Recipe submitted by SparkPeople user REYNINGSUNSHINE.